Directions

Cover and simmer for 1 1/2 hours or until pork is pull-apart tender. Increase heat to evaporate excess liquid. Shred meat with a fork and set aside.

Salsa:.

Combine salsa ingredients and chill for a minimum of 30 minutes.

To assemble:.

Lay out tortillas and spread pork mixture on 1/2 of each tortilla. Top with corn, black beans and cheese. Fold over and brown on each side on hot griddle. Place on cookie sheet in warm oven to hold. Serve with pineapple salsa.